Holiday Appetizers Recipes

When I think of stuffing (or dressing), the picture that comes to mind is of day-old bread mixed with onion, celery, other vegetables, dried fruit and herbs. It's time for a change, and this year for Thanksgiving, I'm opting for a healthier but just as tasty version using wild rice, pumpkin, dried mango, cranberries, asparagus and walnuts.

For easier serving, I baked it in individual cups and covered them with a blend of Jarlsberg and cheddar cheese. That might make them a little less healthy, but it’s so worth it!

Making stuffed mushrooms is a great way to put stale bread to use. I served soup the other night and we had 2 leftover rolls, so I decided to make a plate of these savory treats. To start, I sautéed a few vegetables, including zucchini, bell peppers, celery and carrots. You can use whatever you want, but it's a good idea to choose colorful ingredients. Once the vegetables were cooked, I added the bread, a little vegetable broth and fromage blanc. In case you were wondering, the fromage blanc helps keep the top moist even after the stuffed mushrooms are baked. To complete the dish, I topped the mushrooms with sharp Cheddar cheese.

I didn't add any additional spices, because the bread was already studded with chiles. Otherwise, a little heat is a nice touch to balance the flavor. One final bit of advice: make a bunch of these. They go fast!

The possibilities for stuffed mushrooms are almost limitless. They are perfect as passed hors d'oeuvres and they're incredibly versatile and easy to make when you're pressed for time. We have a dinner party tonight, and I wanted to use the leftover stuffing from Thanksgiving. "Stuffing-stuffed Mushrooms" has a nice ring to it, no?

I boosted the flavor of the stuffing with parmesan cheese, sliced almonds and crème fraîche. To smooth out the texture, I incorporated some crème fraîche to the stuffing and brushed the mushrooms with tomato sauce and tomato paste as well. Once each button mushroom is filled with stuffing, sprinkle on some more parmesan, bake, and they're ready to serve!